CSA WEEK 10

PICK LIST

Eggplant - Lettuce - Onion - Melon - Corn - Tomatoes (Heirloom, Red, Cherries) - 

Cukes - Parsley - Purple Pepper - Cayenne Pepper

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For the past couple of years, we’ve been pretty committed to having the field crew take proper breaks at proper hours.  For example, Rather than stopping for lunch after the full pick is over- around 3pm, we make sure to call it around noon.  This might not come as a shock to anyone reading this, as it is basic humanitarianism 101, however I spent the majority of my 20’s eating lunch at 3pm after starting at 6 or 7am.  I think a couple of weeks ago I mentioned that farming is partly masochistic… still applies.  

Anyhow, it has been years since the crew took a late lunch, but today there was just too many tomatoes and the picking was too damn good.  The crew didn’t come back from the field until well after 3. As a result, there are stacks on stacks of crates filled with tomatoes with MASSIVE industrial grade fans blowing turbine winds to ward off any fruit flies that dare try to land.  It’s a pretty impressive show. All this said, for those of you (like me) who have a deep love for roasted cherry tomatoes, plum tomatoes, all tomatoes, now would be the time to order your canners, your flats of cherries, etc… for roasting, saucing, salsa-ing, preserving.  The number at the farmstand to place your order is: 603-298-5764

Also I want to mention the white residue on your cherry tomatoes is from sanidate.  Sanidate is the combination of two compounds; Hydrogen peroxide and Acetic Acid. The two chemicals combine to form a new compound, Peracetic acid.  We run this product, sanidate, through our pack-shed wash line. We do this in order to insure that our crops arrive to your plates with 0 traces of pathogens (e.coli, salmonella, listeria, etc…).  No, we are not pooping on our crops, running them through sanidate, and calling it a day- but this way, we can protect ourselves and the community that eats our food if, say a deer or bird uses our fields as its bathroom.  Also, sanidate is becoming the standard in most packsheds across the country being used by organic and commercial growers alike. Bottomline, this stuff is super safe. And it breaks down to air and water while drying.  HOWEVER, we are seeing that it leaves a little residue behind- if this bothers you, by all means, be safer than safe and wash your veggies!!  And if it doesn’t bother you, well, bottoms up!   


TIPS - TRICKS - RECIPES:

ANOTHER STINKIN EASY RECIPE FROM CLAIRE, THIS TIME IT’S 

BABAGHANOUSH (SMOKY EGGPLANT DIP)

1 MEDIUM EGGPLANT

1 CLOVE GARLIC

1-4 T. Tahini

2 T. Olive Oil

Salt to taste

  1. On the grill or in the broiler, cook eggplant until it looks like a deflated tire.  Don’t worry if you get some charred bits, those add flavor.

  2. While the eggplant cools, combine lemon juice, garlic, tahini, and olive oil in a food processor (immersion blender will work as well).  Blend away!

  3. Pull stem off of eggplant, and add to the food processor continuing to blend.  

  4. Add salt and garnish as desired (perhaps with flat leaf parsley?!)

  5. Serve with veggies, crackers, pita, falafel, the list goes on…  


Grilled Eggplant, Tomato and Parsley Salad

Serves : 4 By MELISSA RUBEL JACOBSON 

  • 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • Halved grape tomatoes

  • Coarsely chopped flat-leaf parsley

  • Fresh lemon juice

Light a grill or preheat a grill pan. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender. Transfer the eggplant to a bowl. Add tomatoes, parsley and lemon juice, season with salt and pepper and toss.

Slow-Roasted Tomatoes 

TIME: 3 HOURS/   BY SMITTENKITCHEN.COM

(HOLD ON TO THIS RECIPE YOU WILL NEED IT IN THE WEEKS TO COME!!!!)

I know what you’re going to say: “You want me to turn on my oven in the middle of the summer for three freakin’ hours? Are you insane?” And all I can say is, well, yes, but also the oven is so low that I swear it won’t heat up your apartment (house) in any noticeable or annoying way.

  • Cherry, grape or small Roma tomatoes

  • Whole gloves of garlic, unpeeled

  • Olive oil

  • Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.


CSA WEEK 9

Pick List: 

Carrots - Eggplant - Cabbage - tomatillo - cilantro - kale - assorted tomatoes - corn - flowers

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FLOWER SHARE:

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FIRST AND FOREMOST…

Pop-up PYO Blueberry “glean” is this Saturday MORNING!  

 --Open to the entire Edgewater Farm C.S.A. community--

WHERE:  if you are coming from the North End of River Road, go past the Greenhouses and McNamara Dairy- turn at the Cemetery.

THE ADDRESS for all your googling: 355 River Road/ Plainfield, NH

WHEN: This Saturday MORNING!!!, August 17th.. 10am-NOON ;  rain or shine though we will cancel in case of thunder and lightning

HOW: You pick!  Bring your own containers, we will have zero supplies for you to pick into.  FYI, if you have a used yogurt container and a shoelace, poke holes in the yog. container and make yourself a picking necklace- it’s fashion forward and an extremely efficient way to pick.  Very hip, all the kids are doing it.  

WHY: So many reasons, here are a few... because it's awesome, the berries are free and delicious, it's August, and this is what you in August pick and preserve!

OTHER NOTES: it is so hot- especially underneath the blueberry net- come prepared! Large brim hats and water bottles and sunscreen are strongly encouraged!!

email me if you have any questions at all (jenny@edgewaterfarm.com)

ALSO, OUR FARMSTAND IS HIRING!!!  

As the collegiates among us head back to their various campuses, we are in desperate need of filling some major gaps at the FARMSTAND. Please send an email to info@edgewaterfarm.com if you are a hard worker who is excited about not only washing, sorting, and slinging vegetables but also, eating good food, talking about eating good food, working on your feet, lifting bushels of winter squash and laughing a lot with Allie, Sarah, and the gang.  FOR MORE INFO ON JOB REQUIREMENTS CLICK HERE:

AND LASTLY, Please do us all a favor and pray for rain on our fields.


TIPS - TRICKS - RECIPES:

Claire’s greatest tomatillo salsa

6-8 MEDIUM TOMATILLOS

1-3 JALAPENOS

½ ONION 

1 CLOVE GARLIC

4 tablespoons CILANTRO

Salt to taste

  1. Boil tomatillos and jalapenos until tomatillos are soft, drain water out

  2. Take all ingredients and blend to desired consistency

  3. Shoot me an email and thank me for the easiest/tastiest salsa recipe of all time.

Eggplant with dengaku miso

(I HAVE NOT MADE THIS RECIPE BUT MY FRIEND/PERSONAL COLLECTOR OF THE BEST RECIPES  SWEARS BY IT)

serves 4 as part of a shared meal

1 eggplant 

1 tbsp rice bran oil or other vegetable oil

Toasted white and black sesame seeds, to serve

1 tbsp finely chopped chives, to serve

Light dengaku miso (makes extra)

100g white miso (or other light-coloured miso)

2 tbsp sake

2 tbsp mirin

2 tbsp sugar

 Dark dengaku miso (makes extra)

100g hatcho miso (red miso)

2 tbsp sake

2 tbsp mirin

2 tbsp sugar

Heat your oven to 180C.

Using a sharp knife, trim a little off the “cheek” of each eggplant half to make a flat base so it sits level on the baking tray. Score a cross-hatch pattern in the open face of the eggplant. Drizzle with the oil and bake for 45 minutes to 1 hour, until the eggplants are tender but still holding their shape.

For the light dengaku miso, mix the ingredients in a small saucepan with two tablespoons water and bring to a simmer. Simmer for a few minutes, stirring regularly until the mixture thickens to a very thick, but still pourable, consistency. Transfer to a bowl and set aside.

Rinse the pan and repeat the process for the dark dengaku miso.

When the eggplant is cooked, generously top one eggplant half with the light dengaku miso, and the other with the dark dengaku miso.

Switch the oven to a hot grill setting. Return the eggplant to the oven and grill for about five minutes, or until the miso is bubbling.

Transfer the eggplant to a serving plate. Scatter the light dengaku miso with black sesame seeds and the dark dengaku miso with white sesame seeds. Sprinkle all the eggplant with chopped chives and serve.

Note: The colour of miso paste is often a good guide to its flavour. A dark miso is made with a higher proportion of soy beans and will be strong and savoury, while a paler miso will have higher proportions of other grains such as barley or rice and have a milder flavour.


YOUR BOLTED CILANTRO:

Yes, this is bolted cilantro- yes, the flavor is a little bitter in comparison to the more youthful cilantro you commonly see at the stand/store/in your tacos BUT, I was desperate to include cilantro in your share this week AND stripping the leaves from the stems will absolutely enhance all your cilantro garnished dishes especially the above recipe for salsa VERDE.

Your tomato quarts:

If you get tomatoes today in your quart that are still firm and light colored then i encourage you to hold off on eating them right away.  Instead, leave them on your countertop to ripen to perfection. INFACT, as a Edgewater Farm CSAer, I would like for you to take the tomato oath to never ever ever put your fresh tomatoes in the fridge.  TRUST ME.    






 




CSA WEEK 8

Pick List: 

Summer Squash - Eggplant - Pickling Cucumbers - BlueBerries -

 Onions - Peppers - Beets - Garlic - Dill - Cabbage

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Yall- it’s August.  With cooler nights and slightly shorter days, I am a little bummed by the impending turn of seasons.  This bummed feeling is a mix of pre-seasonal-depression and Summertime FOMO (for the over-millennial crowd, fomo stands for “fear-of-missing-out”).  For me, this FOMO set in pretty hard at the beginning of the month when I realized I had yet to put up any food for the Winter Pantry. Typically, by this time I have jars upon jars stacked with garlic scape pesto and a freezer full of frozen berries… but this year, oooof, I guess I just got lazy (ha!).  So I sent an email to my dearest canning crew, pleading with them to hang out with me (because processing and pickling is better when done in packs, with cold adult beverage in hand). So, this being said, let’s all help each other seize the season, come together over our insane number of pickling cukes this week (and last), and put sh*t up.  Post your pickling adventures on instagram, or the fbook, and tag us!!! I’d love to see how yall deal with the onslaught of vine crops and the like! For the Tips section, I am including a few of my personal favorite dill pickle recipes and a copy of a hand out from the good folks behind The Gefilteria (CHECK OUT THIS COOKBOOK, IT IS INSPIRING AND DROOL-INDUCING).

Moving on from my pickling hopes and dreams, the past week was spent harvesting an amazing amount of blueberries well past dusk, weeding the newest planting of greens and brassicas and our perennial crop of strawberries, seeding carrots, praying for rain, and realizing that the Cornish Fair is less than 2 weeks away.  

TIPS - TRICKS - RECIPES:

(quick) DILL PICKLES from the cookbook TART & SWEET

4 cups white vinegar

2 cups water

¼ cup kosher salt

4 ½ pounds cukes

PER JAR:

3 cloves garlic

3 dill heads or 4-5 dill sprigs

1 tablespoon yellow mustard seed

1 tablespoon brown mustard seed

1 teaspoon dill seed

1 teaspoon black peppercorn

  • Bring the vinegar, water, and salt to a boil in a medium reactive pot. Stir to dissolve the salt.

Place Garlic, dill, and spices in each hot jar.  Pack cukes in as tightly as possible without crushing.  Pour in boiling brine, leaving ½ inch headspace. Make sure the cukes are submerged in brine.  

ANOTHER RECIPE I STUMBLED ON…

Calls for caraway instead of the mustard seed… I am actually leaning towards caraway seeds rather than mustard for my next pickling adventure because that classic caraway flavor found in rye bread or saurkraut seems completely appropriate and potentially awesome here.  

FOR THOSE THAT LOVE

FERMENTED FOODS &

FERMENTING FOODS!!! 

(this includes me)

Pickling and Fermentation 101

Presented by Jeffrey Yoskowitz of The Gefilteria

 author of The Gefilte Manifesto: New Recipes for Old World Jewish Food

Lacto-Fermentation vs. Vinegar Pickling 

Lacto-fermentation, also known as saltwater pickling, is a traditional preservation method that utilizes the natural bacteria found on vegetables and fruits in order to preserve them. Vinegar pickling, also known as quick pickling, by contrast, utilizes vinegar to destroy all bacteria found on vegetables and fruits, thereby preserving them in the process. 

With lacto-fermentation, we create an ecosystem for Lactobacillus (the same bacteria found in yogurt) to thrive and convert carbohydrates (sugars) into lactic acid. The acid acts as a natural preservative. The end result is not only delicious, but healthy—it aids in digestion and boosts the immune system. 

4 Essentials of Lacto-Fermentation 

Salt: The salt brine regulates fermentation by enabling positive bacterial growth and inhibiting negative bacterial growth. Use kosher salt or sea salt, nothing with added iodine!

Spice: Add your desired pickling spices to saltwater to infuse flavor into brine. Tannin-rich leaves—such as bay leaves—help keep the crunch. Garlic, dill, mustard seeds, coriander, peppercorns, chili peppers and cinnamon sticks are standards. 

Produce: Choose the freshest, thinnest cucumbers possible. Kirby is your best choice variety, but you can replace cucumbers with green beans for similar flavor results and a consistent crunch. 

Patience: The true process of fermentation involves waiting as the bacteria goes to work. Be sure to keep your jar in a moderate temperature space (65-75 degrees F). Keep your vegetables under the salty brine, too. Anything above the liquid may get a tad bit moldy. Note that mold happens often, and it’s ok! Anything white can simply be scraped away/cut off of the veggies. The rest will be just fine. Once your pickles are at their desired flavor point, place them in the refrigerator to stop the fermentation process and keep them there and enjoy. 

Recipe for Crisp Garlic Dilly Beans or Cucumbers

  1. Fill a pint sized jar with water (2 cups). Add 1 heaping Tbsp kosher salt and shake or stir to dissolve the salt fully. 

  2. Place cucumbers or green beans in the jar (as many as will fit! Squeeze them in tightly!), along with 1-2 bay leaves, 1-3 cloves chopped garlic,
    2 sprigs of dill,
    and 1/2 tsp seeds such as mustard seeds, peppercorns, coriander seeds, etc. If needed, add more water/salt mixture (same ratio) and cover the veggies, leaving at least an inch between the liquid and the top of the jar. 

  3. Seal the jar. After the first two days, “burp” the jar. Check them daily after that. When you like the flavor, transfer the jar to the fridge. Enjoy! 

Basic Formula for Sauerkraut

  1. Core a 3-pound head of cabbage, removing any crusty outer leaves (remaining cabbage will weigh about 2 ½ pounds). Shred cabbage into thin slices and massage shreds with 1 ½ Tbsp kosher salt, adding a little at a time. The cabbage will begin to sweat. Let it rest and continue to massage until a handful of cabbage drips. Mix in any spices (about 1 ½ tsp spices).

  2. Pack the cabbage into a glass jar or ceramic crock, pressing it down until the liquid rises and cabbage is submerged. If necessary, use a weight or small jar to keep cabbage pressed down.

  3. Seal the jar. Leave on counter at room temp. After the first two days, “burp” the jar. Cabbage takes about 1-2 weeks to ferment. It’s ready when you like it. Keep in fridge to store.

CSA week 7

Pick List: 

Summer Squash - Zucchini - Cucumbers - Tomatoes - BlueBerries -

 Scallions - Green Beans - Potatoes - Parsley - Broccoli

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F L O W E R S H A R E ! ! !

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Yesterday Ray spent the evening seeding carrots while Mike set up irrigation for said carrots… and tonight we have thunder showers (hallelujah!).  But this week, on account of so many CUCUMBERS, let’s move on from farm updates and jump right into… what in the world will I do with 10 cucumbers... And if you are feeling overwhelmed by cukes, you should see the 25 bushels of cucumbers we were swimming in while counting out for today’s CSA pack out.  Remember folks, Summer is fleeting so pickle and preserve these jolly greens while we got’em!


TIPS - TRICKS - RECIPES:

PICKLES:

I realize it was a silly move to throw 10 cukes into your CSA box without including garlic or dill, but I have some NO DILL pickle solutions for you!!!  

  1. REFRIGERATOR PICKLES: This is by far the very easiest solution to all your quick pickling.  If by chance you happen to have a jar of your favorite pickles around- eat at once- keep the brine, and put newly sliced pickles into said jar, refrigerate overnight, and WALLA, next day pickle party!!  


  1.  QUICK PICKLED VEGETABLES!! (Anne Sprague and my 3 year-old swear by this recipe- keep recipe around for later in the season when we have onions and carrots that need a pickling!!)

https://www.bonappetit.com/recipe/quick-pickled-vegetables

Makes about 1 cup

You can use any thinly shaved or sliced vegetable you like for this recipe. We love quick pickles on sandwiches because they add acidity and crunch. And you don't have to be someone who's "into canning" to make your own. Keep them in the fridge for days and put them on everything.

INGREDIENTS

  • ½ cup unseasoned rice vinegar

  • 1 Tbsp. sugar

  • 2 tsp. kosher salt

  • 1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

   3)  BREAD AND BUTTER PICKLES

Makes 4 cups of pickles, filling a 1-quart jar

1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here

1 large sweet onion, thinly sliced

1/4 cup Diamond Kosher salt 

1/2 to 3/4 cups sugar (see note above)

1/2 cup distilled white vinegar

1/4 teaspoons ground turmeric

1 tablespoon mustard seeds

1 tablespoon coriander seeds (if ground, use 1 teaspoon)

1/4 teaspoon celery seed

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

4) AND IF YOU DO BY CHANCE HAVE ACCESS TO DILL…

MAKE THE COLD TANGY CUCUMBER SOUP FROM CSA WEEK 5!!!! ITS SOOOOOO GOOOOOOOOD

MOVING ON FROM CUKES…

Tabbouleh

There’s a right way and a wrong way to make this brilliant Middle Eastern salad, says Yotam Ottolenghi. Here’s the right way… (Yotam Ottolenghi is chef/patron at Ottolenghi in London and author or my a few of my fave cookbooks Jerusalem and Plenty).

I have seen a million bastardised versions of this simple salad which hails from the part of the Middle East that covers Palestine, Lebanon and Syria. The most common issue is the proportions – far too many cooks do not realise that parsley is the star of the show here, not the bulgar, and definitely not couscous (to avoid any confusion, after each ingredient I've added in parenthesis what the chopped weight should be as it goes into the salad). Another biggie is the way the herbs are chopped, and in this instance I'm afraid I must side with the purists and shun the food processor. Chopping the leaves with a razor-sharp, heavy knife, although a lot of work, prevents bruising and gives the parsley its light and dry texture. Despite the hard labour involved, I urge you to make this refreshing summer salad – I promise you, you'll never go back to buying it in a supermarket tub again. Serves four, generously.

¾ c. fine bulgar wheat

4 medium tomatoes, ripe but still firm 

2 medium shallots (or 1 bunch scallions)

4 large bunches fresh flat-leaf parsley (160g)

2 bunches fresh mint (30g)

1 tsp ground allspice

3-4 tbsp lemon juice

120ml top-quality olive oil

Salt and black pepper

Put the bulgar in a fine sieve and put under the cold tap until the water runs clear and most of the starch has been removed. Transfer to a bowl.

Cut the tomatoes into 0.5cm dice (a small serrated knife is the best tool for this job) and add to the bowl, along with any juices. Chop the shallots as fine as you can and add to the bowl.

Take a few stalks of parsley and pack them together tightly. Use a large, very sharp knife to trim off the end of the stalks, then chop the remaining stems and leaves as finely as possible and no wider than 1mm. (If you can't achieve that first go, go over the chopped parsley again, this time with the heel of the blade.) Add the parsley to the bowl.

Pick the mint leaves, pack a few together tightly, chop as finely as the parsley and add to the bowl. Finally stir in the allspice, lemon juice to taste, olive oil, salt and pepper. Taste, adjust the seasoning and serve at room temperature.


 


CSA WEEK 6

Pick List: 

Lettuce - Beets - Summer Squash - Cucumber - Tomato - Kale - BlueBerries - Scallions

I am shocked by yesterday’s recurring thought of:  so happy to see some rain, and catch a little cool down! Because of the rain, we were able to keep up with our succession plantings of lettuce, kol-crops, etc.  We were also able to pick your CSA vegetables- in particular the greens (think kale and lettuce) at 11am instead of 5am. And even though I was wearing wool in July (something I hate doing), the brief cool down really took the edge off.  That said, my PTSD from this past March-May’s assault on Spring is very real. The continual cool damp weather did a number on our early plantings and we are still seeing the effects of it on our perennial crops (strawberries, raspberries, etc…).  Speaking of perennial crops, I was beyond impressed with those of you who came out to glean strawberries in the ninety degree afternoon sun! I wish there had been more fruit out there for you all to enjoy- but as we have said many many many times this season so far, better luck next year.  So long strawberries, onward to blueberries!!! 

TIPS - TRICKS - RECIPES:

Juicing:  TIS THE SEASON TO JUICE ALL THE FRESH FOODS!!  Really and truly almost everything in your box this week is juiceable- clearly excluding summer squash, maybe someone can challenge me on this??  Some very popular crops that go well in a juicer or even smoothie are the following: beets! Kale! Cucumber! Tomato! Blueberries!


Roasted Kale and Beets with Honey-Horseradish Vinaigrette

Serves 3-4

1 bunch kale (about 12 leaves)

4 medium-sized beets (any kind – red, golden, striped, etc.)

melted coconut oil or ghee

flaky sea salt

handful of pumpkin seeds, if desired

Honey-Horseradish Dressing

 

Honey Horseradish Dressing

(Whisk all ingredients together)

3 Tbsp. cold-pressed olive oil

1 Tbsp. grated horseradish, plus more for garnish

1 tsp. raw honey (or maple syrup)

2 tsp. apple cider vinegar

2 pinches sea salt

1. Preheat oven to 375°F / 190°C. Rinse and trim off ends of beets. Wrap in foil and place on a baking sheet and bake until you can easily pierce through the beets with a sharp knife (time depends greatly on size of beets, but around 60 minutes). Remove from oven and peel back a corner of the foil to let some of the steam out. When beets are cool enough to handle, slide the skins off.

2. Wash kale and spin entirely dry (otherwise the kale will just steam in the oven). Drizzle with a little oil and rub to coat each leaf, sprinkle with salt. When the beets are nearly done, place them on the lower shelf of the oven and put the kale chips on the middle to upper wrack. Bake until crisp – about 15 minutes.

3. Slice beets into any shape you desire – I chose thin discs to show their interior pattern, but quarters or cubes is fine too. Toss with a little of the dressing and set aside.

4. To assemble, place a few whole kale leaves on each plate, add dressed beets and a sprinkling of pumpkin seeds if desired. Drizzle remaining dressing over the kale, and add more grated horseradish if you dare. Enjoy.

 

WHY YOU SHOULD LOVE SUMMER SQUASH by sarah britton of mynewroots:

Whichever one you choose, summer squashes are excellent sources of manganese and vitamin C and a very good source of magnesium, vitamin A (notably through its concentration of carotenoids, including beta-carotene), fiber, potassium, folate, copper, riboflavin, and phosphorus.

Many of these nutrients have been shown in studies to be helpful for the prevention of atherosclerosis and diabetic heart disease. Summer squash’s magnesium has been shown to be helpful for reducing the risk of heart attack and stroke. Together with the potassium in summer squash, magnesium is also helpful for reducing high blood pressure. The vitamin C and beta-carotene found in summer squash can help to prevent the oxidation of cholesterol. Since oxidized cholesterol is the type that builds up in blood vessel walls, these nutrients may help to reduce the progression of atherosclerosis.

 

My absolute fave way to eat summer squash:

Grilled!  But my mother swears by sauteeing with onions and olive oil and calling it good.  

That said, there is this recipe for…

SUMMER SQUASH PIZZA 

  • 1 tablespoon olive oil, plus more for fingertips

  • 1 pizza dough (we have premade in our farmstand freezer!!)

  • 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed

  • 1 1/2 teaspoons fine sea salt

  • 2 cups (8 ounces) coarsely grated gruyere cheese

  • 2 to 3 tablespoons plain breadcrumbs

Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.

Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.

Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs.

Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.



CSA WEEK 5

Pick List: 

Lazy Lettuce - Dill - Beets - Cucumber - Zucchini - Broccoli - Tomato (!!) - Fresh Pulled Garlic

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CSA FLOWER SHARE SEASON STARTS TODAY!

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POP-UP STRAWBERRY GLEANING

THIS SATURDAY AT OUR FIELDS IN CORNISH!!!

Strawberry Season will come to a close in the next week, 

so, let’s all go glean some berries!    

Join us FRIDAY afternoon for the annual CSA pop-up Strawberry Glean

Pick all you want, for free and enjoy this New England past-time.

 

WHO:  Open to the entire Edgewater Farm C.S.A. community

WHAT:  A Strawberry Gleaning takes place towards the end of a crop's productive season.  The purpose of the glean is to invite the C.S.A. community down to the field to pick off any extra berries for their (your) own kitchen.  The gleaning will take place rain or shine (preferably shine). The field is yours to pick through and whatever berries you can find are yours.  Bottomline, All-You-Can-Pick-FREE-Berries

WHERE:  at Edgewater South (the old Putnam Farm in Cornish, NH)

THE ADDRESS for all your googling:   949 NH Route 12A/ Cornish, NH

WHEN: This FRIDAY July 19th... 4:30 pm- 6:30pm

HOW: You pick.  Bring containers!! 

WHY: Because it's awesome, & the berries are free & delicious & there is still some decent fruit out there 

WARNING:  As it is the end of the season, you are likely to find rot... good luck and enjoy!    

TIPS - TRICKS - RECIPES:  

TANGY COLD CUCUMBER SOUP

https://www.foodandwine.com/recipes/tangy-cucumber-soup 

Serves : 4

(YALL! THIS IS MY SUMMER-STANDBY-ALWAYS-FOUND-IN-MY-FRIDGE RECIPE.  SAVE THIS RECIPE SOMEWHERE AS YOU WILL CONTINUE TO GET CUKES AND GARLIC AND DILL OVER THE NEXT FEW WEEKS THROUGH YOUR CSA AND HOLY SMOKES, THIS IS THE MOST REWARDING THING TO MAKE WHEN YOU ARE STRAPPED FOR TIME AND FEELING HOT AND TIRED).  

2 pounds cucumbers, halved lengthwise, seeded and chopped

1/2 cup plain fat-free Greek yogurt

3 tablespoons fresh lemon juice

2 small garlic cloves

1/2 cup extra-virgin olive oil, plus more for garnish

1 tablespoon chopped dill, plus sprigs for garnish

Kosher salt & Pepper

In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.

The soup can be refrigerated overnight.  The soup can also be served as a sauce for grilled meats or used as a salad dressing.

ROASTED BEET & WALNUT DIP

makes about 1½ cups

https://www.bonappetit.com/recipe/roasted-beet-and-walnut-dip

An antidote to the many mayo and sourcream dips out there (which we also love).

1 pound roasted beets, coarsely chopped

½ cup walnuts, toasted, finely chopped

2 tablespoons chopped dill, plus sprigs for serving

2 tablespoons crème fraîche, plus more for serving

1 teaspoon Sherry vinegar

½ teaspoon caraway seeds, toasted, plus more for serving

Kosher salt and freshly ground black pepper

Olive oil (for serving)

  • Process beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.

Don’t toss your beet tops!! Eat your beet greens! Yup!  Treat the tops as you would swiss chard, kale, spinach, etc… full of iron- delicious with heavy amounts of cream/butter/etc… 

DILL BOUQUET: Place in water vase on counter- change water frequently and snip stems to keep fresh. Marvel at all it’s golden glory.

Zucchini Bread

https://smittenkitchen.com/2007/07/zucchini-bread/

  1. SERVINGS: 2 LOAVES OR APPROXIMATELY 24 MUFFINS

  2.  TIME: 75 MINUTES

This makes two loaves; one should always make both and freeze one — future you thanks you. This is great on the first day but even better on the 2nd and downright exceptional on the third.

I suggest add-ins such as dried fruit, nuts or chocolate but absolutely never use them.

  • 3 large eggs

  • 1 cup (235 ml) olive, vegetable oil or melted butter (I use a mix)

  • 1 1/3 to 1 3/4 cups granulated or turbinado sugar (the latter is the original amount)

  • 2 teaspoons (10 ml) vanilla extract

  • 2 teaspoons ground cinnamon

  • 1/8 teaspoon ground or freshly grated nutmeg

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon fine sea or table salt

  • 2 cups grated, packed zucchini, not wrung out (from about 10 ounces or 2 smallish zucchini)

  • 3 cups (390 grams) all-purpose flour

  • 1/2 cup (55 grams) chopped walnuts or pecans (optional)

  • 1 to 2 cups dried cranberries, raisins or chocolate chips or a combination thereof (optional)




Heat your oven to 350°F. Generously grease and flour or (coat with a nonstick spray) two loaf pans (8×4 or 9×5; this doesn’t fill the pans so smaller is fine). Alternatively, you can grease 24 standard muffin cups or line them with paper liners.

Whisk eggs, oil or butter, sugar and vanilla in the bottom of a large bowl. Sprinkle cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and whisk them in well. Stir in zucchini. Gently stir in flour, mixing only until flour disappears. Stir in any add-ins, from nuts to chocolate.

Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] You can let them cool for 10 minutes on a rack before inverting and removing cakes from pans, or just let them cool completely in pans. Store it wrapped in foil at room temperature for up to 5 days.




CSA WEEK 4 (from july 10th)

Pick List: 

Lettuce - Basil - Radish - Cucumber - Zucchini - 

Arugula - Mizuna - Broccoli - Strawberries - Fresh Pulled Garlic

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Yall- we just entered into FULL-ON Summer Harvest.  Everyday, me and my crew (crew consists of myself, my 6 month old, occasionally my 3 year old, and if I am lucky, Ray or Roy or one of the Petes) cruise all around the fields harvesting for the farmstand pick.  I try like hell to get it all done in an appropriate manner- pick before it gets too hot, bring it to the farmstand a couple hours before it closes- but time and time again I fail on both agendas. However, there are minor successes along the way… For example, I spied the first blueberry ripening when checking out the new radish crop down at the cemetery.  And while up at the Rhubarb patch I filled up on a handful of black raspberries (another first of the season!). Likewise, wild horses could not take me away from the ripening cherry tomatoes spotted in the lower greenhouse. These small moments- first picks of the season, the first taste of fruit- are absolute heaven and total reminders of the questionably masochistic lifestyle we have chosen.  

All that said, yes SUMMER HARVEST is full on- zucchini, summer squash, cukes, raspberries, tomatoes, etc are ripening up pretty quick and I’m all about it.  These nearly 90 degree days are keeping us all on our toes trying to keep up with crop ripening, and weed control. As Roy Mitchell reminds me on the regular, “no rest for the wicked.”  

TIPS - TRICKS - RECIPES:  

SUMMER SQUASH AND BASIL PASTA

  • ¼ cup olive oil

  • 8 garlic cloves, thinly sliced

  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

  • Kosher salt

  • 1 teaspoon Aleppo-style pepper, plus more for serving

  • 12 ounces paccheri, ziti, or other large tube pasta

  • 2 ounces Parmesan, grated (about ½ cup), plus more for serving

  • 1 tablespoon fresh lemon juice

  • ½ cup basil leaves, divided

  • Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

  • Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

  • Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.


RADISH RAINBOW SALAD 

iNGREDIENTS

  • 1 lb. mixed radishes, trimmed

  • Kosher salt

  • 1 lemon, halved

  • 3 oz. Piave cheese or Parmesan, divided

  • ½ cup basil leaves, torn if large

  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling

  • Flaky sea salt

  • Freshly ground black pepper

  • Thinly slice half of radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 3 Tbsp. juice; save one half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes; toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 Tbsp. oil and toss again. Taste and season with more kosher salt if needed.

  • Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.

SALAD DRESSING SEASON!!

With all the greens growing it’s time to find yourself your go-to salad dressing.  Here are mine:

  1. Coconut aminos and sesame oil (you can find a jar of coconut aminos at any of the coop food stores).  It’s a sweet and light flavor- I can not stress enough how good it is. You will become a serious salad junkie in no time.  Toss your greens with a heavy pour of aminos and a little dabble of sesame oil, DONE!

  2. COMBINE THE FOLLOWING INTO A JAR AND MIX:  garlic scape pesto- lemon juice- maple syrup- salt… measurements are to taste- this recipe wins all hearts…

  3. RANCH DRESSING… i mean, my kid now eats greens, so there you go.  Also, does anyone have a good home made ranch dressing recipe? If so email me!

Your MIZUNA

This is one of my all time favorite greens!!  The spicy asian green has a taste reminiscent of horseradish.  Can be eaten fresh in a salad or braised.  

TIPS ON KEEPING YOUR LEAFY GREENS LOOKING GOOD AND FRESH IN THIS HEAT

ARUGULA & MIZUNA: PLACE IN JAR WITH WATER AND PUT DIRECTLY IN FRIDGE OR SEAL IN PLASTIC BAG

BASIL:  PLACE IN JAR WITH WATER ON COUNTER TOP

 PSA: TO BOX SHARE CSAers, please return your wax boxes to your designated pick up location every single week!  



CSA week 3

Pick List: 

Lettuce - Basil - Radish - Fennel - trial carrot nubbins - 

Bok Choy - Strawberries - Garlic Scapes

Ok everyone, I’m feeling more optimistic this week with the opening of our PYO patch!! The berries are finally catching up to Summer and the flavor is outstanding.  To pick your own berries, with that beautiful back-drop of Mt. Ascutney over your shoulder, head to our fields in Cornish NH

THE ADDRESS FOR YOUR GOOGLE MAPPING: 949 NH Route 12A/ Cornish NH

HOURS OF OPERATION: 7AM- NOON, 4-7PM

And to stay up-to-date with picking conditions and prices head to our website: http://www.edgewaterfarm.com/pyo-strawberries

That said, special hours for JULY 4th in the strawberry patch: 7-noon ONLY

In other news- though the berries might be experiencing a second revival we are still struggling to stay afloat this season.  One of our top pickers, farm managers, jack of all trades, and village wise guy Mike Harrington had an on farm accident this past Spring resulting in ¼ off the top of his middle finger.  He is still recovering from that and as a result we (I) are (am) barely keeping up with pick. Or if we are picking, then another crop is probably becoming overrun with weeds as it gets ignored… bottomline we are all a little spread thin these days and very much looking forward to the 4th of JULY where it is Edgewater tradition to stop everything, check out the town parade, find some water to float in, and eat strawberry short-cake.  Because on that day, the weeds can wait.   

TIPS - TRICKS - RECIPES:  

Minty Black Bean Salad for a Crowd 

Serves 25-30 people!!  (I foresee lots of this salad in your JULY 4TH festivities)

9 cups dried black beans, soaked overnight (or 8 hours)

1 ½ cups quinoa, soaked overnight (or 8 hours)

2 large fennel bulbs

2 head bok choy

1 bunch radishes

2 bunches green onions

3 bunches mint

1 bunch flat-leaf parsley

a few handfuls sprouts (I used sunflower)

 

Dressing:

juice of 2 lemons

juice of 3 limes

1 clove garlic, minced

½ tsp. fine grain sea salt

½ cup cold-pressed olive oil

2 Tbsp. maple syrup (or liquid honey)

a couple pinches cayenne pepper

Directions:

1. Place the black beans and quinoa is separate bowls and cover with plenty of water. Let soak for at least 8 hours, or overnight.

2. Drain and rinse both beans and quinoa well. Place beans in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 40 minutes. Add three tablespoons of salt and continue to cook until soft (but not mushy!) – another 10 minutes or so. Drain and rinse well. Let cool.

3. Place quinoa in a pot, add 2 ½ cups water and a teaspoons of salt. With the lid on, bring to the boil and reduce to simmer. Cook until tender, 15 minutes or so. Set aside with the lid off to let cool.

4. Make the dressing by placing all ingredients in a jar with a tight fitting lid. Shake to combine.

5. Prepare the vegetables. Begin by slicing the fennel bulb into very thin strips (a mandoline may help). Place fennel in a large serving vessel, pour a little of the dressing over, and toss to marinate (this also prevents browning). Add thinly sliced radish and green onions, toss to coat. Next add the cooled black beans and quinoa and pour the remaining dressing on top. Fold to combine. Let sit for 20-30 minutes to marinate.

6. Chop the herbs and radicchio, and add to the salad. Fold to incorporate. Season to taste. Sprinkle sprouts on top if desired, and serve to a hungry crowd.

CRISP FENNEL AND RADISH SALAD Serves 6

  • 1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced

  • 3 medium fennel bulbs, quartered, cored and very thinly sliced, fronds reserved for garnish

  • Zest and juice of 1 lemon

  • 2 tablespoons extra-virgin olive oil

  • 1/4 teaspoon fine sea salt

  • 1/8 teaspoon ground black pepper

Combine radishes and fennel together in a medium bowl. Add lemon zest and juice, oil, salt and pepper. Toss together to combine. Garnish with reserved fennel fronds and serve.

Your bok choy: I am a huge fan of this succulent like green- eat fresh in a salad or toss into your morning scramble. Also, it is used heavily in Chinese cuisine- try it stir fried with your diced garlic scape and oil of choice (i am a big fan of coconut these days) and some splashes of soy sauce.

CSA WEEK 2

pick list

Spinach - Garlic Scapes - Cucumber - Cilantro Tops - Dill - Rhubarb - trial carrot nubbins - 

Kitchen Pint - Strawberries!! - Summer Squash Garnish - Potted Parsley

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Strawberry season has begun and even I (the eternal optimist) am having a hard time seeing the positive in this berry crop- don’t get me wrong, the flavor is excellent and there is abundance out there- it’s just not wildly abundant as previous years.  Strawberries dripping off the plant is what we’ve become accustomed to and so far, with such a slow start, we are still waiting on that extreme abundant strawberry drip. Feeling pretty overwhelmed and exhausted by this, I passed the computer to Ray and said, “here, you tell everyone why the start of the season is slow to harvest.”  Ray writes:

It has been a challenging growing season thus far overall, but particularly frustrating with strawberries and here is why (we think). An unusually dry start to the season last spring (2018) they started slow- although after watering and weeding them regularly we thought they looked decent going into last october. Then bam first week of november dumps snow and they never saw the light of day till late april. We covered them with mulch in the Fall, then uncovered the mulch 2nd week of april to find the bulletproof snow was still there. At that point we were still optimistic but April and May didn’t prove to shine enough sunlight or offer enough heat to size the plants before they went into the fruiting phase. So now we are in the end of june and unseasonably late strawberry is underway! We are still hopeful for an average berry season although the clock is running…. We will know better in two weeks of the outcome. Maybe blueberries will pick up the slack?

Bottomline, relish each and every strawberry you eat this Summer as these seasonal gems worked pretty hard to get here. Again, the crop may not be an overall success as years prior, but holy hell are they as sweet as ever.  Also, I am uncertain of the opening day for our PYO patch as the fields are STILL RIPENING, but stay tuned!  





TIPS - TRICKS - RECIPES:  

Make the following recipe!  It’s entirely mandatory. Bonus, this stuff freezes beautifully, so don’t feel committed to eat it all right away.  This is one of our winter staples we make a ton of and keep in our chest freezer to enjoy all winter long. The recipe says eat with spaghetti or bread, but don’t stop there- slab it on your eggs, use it for a salad dressing base, dollop it in your winter soups, etc…  And if you do make a ton to freeze, make sure that however you are packaging it, leave room at the top of the container for the pesto to expand. (we pack ours in mason jars, and have run into many a broken pesto filled jar. (1“ of space at the top should suffice).  

Garlic Scape Pesto 

  • YIELD About 1 cup

The star of this pesto is the garlic plant’s under-appreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

SUMMER SQUASH GARNISH:  No surprise here, our squash plants have been a little stressed out by all the season has brought them thus far, thus they’ve produced mini squashes (this happens as a reaction to the stress- it’s a way for the plant to say- hey world i’m still here- let me flower and fruit before i die).  By picking off these little bits, the massive amount of energy it takes for the squash to produce this teeny fruit goes back into the plant and the plants really benefit from this. How to use your mini squashes? Eat fresh- throw in whole to your frittata as a garnish- or grab a teeny stone and set up as bowling pins in your fairy garden- ask your 3-7 year old about this, they will know what to do.  

CILANTRO TOPS: Your cilantro!  Like the summer squash garnish, we cut this for you as an added bonus to your CSA share, while simultaneously doing a favor to the crop.  By cutting back the cilantro, it stops the crop from going to seed, and gives it new life. It may not look like your classic cilantro- but it is every bit as good.  The leaves here are more wispy as this is what it looks like in a mature state. Toss in everything!

POTTED PARSLEY:  Plant these babies in full sun, water as necessary

POTTED DELICATA:  Because unless you join our FALL CSA (details for that sign-up in August) you won’t see a lot of winter squash in these shares.  Here is an opportunity to plant your own!! Plant these babies in full sun- they love well drained soil.  

Creamed Coconut Spinach

Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.  Serves 4

Ingredients

  • 3 tablespoons ghee

  • 20 ounces flat-leaf spinach, washed and drained

  • 2 shallots, halved and sliced

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons minced jalapeno chile

  • 2 tablespoons unbleached all-purpose flour

  • 1/2 teaspoon ground cumin

  • Pinch of sugar

  • 1 cup coconut milk

  • Kosher salt and freshly ground pepper

Directions

  • 1. Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.

  • 2. Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.

  • 3. Stir chopped spinach into coconut mixture and season with salt and pepper.

CSA WEEK 1

Pick List:

Spinach - Radishes - Potted Mesclun - Cucumber - Cilantro - Dill -

Rhubarb - trial carrot nubbins - Pizza Dough - Kitchen Quart

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Let’s cut to the chase people- it’s time to eat fresh from the fields again!  Unfortunately I have not given myself enough room here on this one double sided printer page to go into the woes of our Spring start.  Bottomline, It’s been wet and cold- and all our efforts to get early plantings out in the field have been met with little sunshine, thus very little growth.  At times it felt like every crop was stunted and we were all- humans and plants- rotting in solidarity. But then the sun popped out every few days, the temps climbed oh so slowly, and the strong light levels nearing the Summer Solstice gave those seemingly helpless crops a little boost.  As a result, we have food!

That said, it is important to note that two of your CSA items are compliments of the farmstand kitchen’s chest freezer, because while we are inching closer and closer to full on harvest mode, the crops are not quite there yet.   However, the spinach is clearly an exception as it is mammoth sized.

TIPS - TRICKS - RECIPES:  

TRIAL CARROT NUBBINS: these little pints of the cutest carrot nubbins are the result of an experiment in farming.  In case you are wondering the experiment failed due to overgrown transplants and cold soil temps, but the CSA won- expect more next week!!

POTTED MESCLUN:  Another experiment!  However this one was a success.  You can cut your greens today as garnish to your salad, or you can continue to let them grow.  Keep in sunlight and water daily. They will be happy both in a pot or planted in the ground. If you cut them an inch or so from their base, they will continue to grow, thus treating them as a ‘cut and come again’.

YOUR PIZZA DOUGH CAN BE USED FOR THE FOLLOWING: PIZZA DOUGH, STROMBOLI, OR BREADSTICK TWISTS… read on for how to’s….

Grilled Pizza Dough

  1. Prep toppings while dough warms to room temperature (see what's in your CSA share!)

  2. Stretch dough & brush with olive oil.

  3. Drape dough onto 350 ̊ grill. Cook, closed, for about 2 min/per side, until golden.  Top second side. It blackens EASILY so be watchful!

Stromboli

1. Roll out dough.

2. Sprinkle pizza toppings lightly all over & add your favorite sauce, roll up & seal edges

3. Bake on greased or lined pan at 375’ for 20-26 minutes

Bread Stick Twists

lovely as an app with soup or as a sweet dessert item

1. Roll out dough 2.  Lightly oil dough

3. Sprinkle sweet/savory herbs or spices 4.  Cut into thin strips & twist.

5. Bake on greased or lined pan at 400’ for 15-20 minutes.

 

CREAMED SPINACH

 Serves 6

  • 2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded

  • 1 3/4 cups heavy cream or whole milk, or a mix thereof

  • 1 small onion, finely chopped

  • 1 small clove garlic, minced (optional)

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • Pinch of freshly grated nutmeg

  • Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.

  • Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach.

  • Wipe out large pot so you can use it again.

  • Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

  • Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.

    Whole Wheat Rhubarb Streusel Muffins

  • Streusel

  • 1/4 cup (31 grams) all-purpose flour

  • 1/4 cup (28 grams) white whole wheat flour

  • 1 tablespoon (13 grams) granulated sugar

  • 3 tablespoons (38 grams) light or dark brown sugar

  • 1/4 teaspoon ground cinnamon

  • Pinch of nutmeg

  • Pinch of salt

  • 3 tablespoons (42 grams) unsalted butter, melted

  • Muffin

  • 1 large egg

  • 1/4 cup light or dark brown sugar

  • 3 tablespoons granulated sugar

  • 5 tablespoons unsalted butter, melted and cooled to lukewarm

  • 3/4 cup sour cream

  • 1 cup white whole wheat flour or whole wheat pastry flour

  • 1/2 cup all-purpose flour

  • 1 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

  • Preheat oven to 375°F. Butter 12 muffin cups.

  • Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

  • Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

  • Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

Recipe: Persian Herb Frittata (Kuku Sabzi)

SERVES 6

INGREDIENTS

  • 6 large eggs, beaten

  • 1 clove garlic, crushed

  • 1 tablespoon flour

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon salt

  • Freshly ground black pepper

  • 1 cup chopped chives or green onions

  • 1 cup chopped cilantro

  • 1 cup chopped dill

  • 1 cup chopped parsley

  • 2 tablespoons chopped walnuts (optional)

  • 2 tablespoons dried barberries, currants, or cranberries (optional)

  • 2 tablespoons clarified butter/ghee, butter, or vegetable oil

  • Plain yogurt, to serve (optional)

INSTRUCTIONS

  1. Preheat oven to 400°F.

  2. Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, walnuts (if using), and dried fruit (if using).

  3. Heat the butter or oil in a 10-12" skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.

  4. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.

  5. Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt.

Pooh Talks: Spring on the farm, go time, and Edgewater Farm: Home of the Absolute Genius


Lots going on this week. Nothing like a couple of warm nights to bring out the buds on the maples and

dogwoods, push the daffodils along and get the perennial beds waking up. It also starts to ratchet up

the tension among the folks here because so much has to happen in short period of time. Coffee flasks

and cups are everywhere and consumption is definitely on the rise.

We have been dutifully working in the greenhouses, and the tomato greenhouses are indeed coming

along nicely. Two little hives of commercial bumblebees are helping with the pollination of the first

two houses that we planted. By the weekend we will have four greenhouses planted two tomatoes and a

house of cucumbers planted as well. We now will have to split our greenhouse time with outdoor

activities. Our retail greenhouses will open to the public for the season starting this weekend. Not a lot

of sales, but a chance for the greenhouse crew to get it’s A-game on in terms of building displays,

making sure the credit card machine is in daily order and the houses watered before opening doors

at 10 AM. It is an early opportunity for local gardeners to drop by, poke around, see what is going on

all the while getting a dose of humid air and the welcoming smell of damp peat moss from the

greenhouses.

The Jamaican crew returns to Edgewater Farm this weekend. Some of these guys have been coming

here to work in New England for so many years , it is hard to say whether they are leaving home or

coming home. This will be year 18 for Roy Mitchell coming to us from his own Jamaican farm. He has

had many titles attached to him over the years. We have always referred to him as The Farm Social

Chairman, because he never met a party or cookout of which he did not approve. Because he has been

seen on the front page of the Valley News more times than the Vice President of the United States, he

is referred to by some as “The Esteemed Mayor of Plainfield”. But the one I prefer is Roy

Mitchell….Absolute Genius.

Many years ago we were doing a video regarding our CSA. The person

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doing the video was going about interviewing various employees. While interviewing Roy, he remarked

that he had heard from the crew that Roy was the fastest, most productive picker on the field crew, and

when he asked to what he could attribute that ability for hand harvest, Roy turned to him and

responded: “Bill, it is because I am an absolute genius…” It still cracks me up. All the Jamaicans

have a pretty good sense of humor, which is great because a sense of humor is essential to doing the

sometimes tedious and mundane job of farming. It nicely compliments the sense of purpose and

commitment they demonstrate while attending the various chores. Last year we were transplanting

melons in brutal heat, and Jasper was doing a remarkable job of setting plants, making sure they got

enough water and were placed properly so they did not stress out and wilt …..all the while the sun was

baking our brains. At the end of the day, I said that I really appreciated the extra effort he made to get

the job done really well in the oppressive afternoon heat. I told him I wanted to purchase a six pack of

beer for his extra effort , and inquired which brand he would like. He looked up, expansively

opened his arms to the sky, laughed and said “Cold and wet, Pooh! I drink it all! Lite to stout!”

Suffice to say, with their help things will start clicking at a quicker pace. The onions will go in first and I

suspect that within 10 days Ray and Mike will have the bulk of the potatoes in the ground. So not only

will the potato seed arrive from Williamstown this weekend, a call tonight from Nova Scotia informed

me that the strawberry plants are landing this weekend as well. It seems hard to believe three weeks

ago there was ice and snow in the fields and I was full on with long underwear. We are in the

agricultural season’s equivalent of the top of the second inning….So many things to do, and how to get

organized to get the most done in a day?

So it seems officially that spring is here. The river is doing some flooding (victimizing one greenhouse

furnace, but no crops yet..) but the very warm moist nights of the last week definitely tell us that spring

has sprung. Most of the farms fleet of aging trucks and cars are finally working their way through the

inspection process and tractor batteries are being charged up. There are even pictures on social media

of George laying over perfect furrows of soil with the land plows. Who knows? But here goes….!

FALL CSA WEEK 7 (season's last pick-up)

Pick List:

potatoes - turnips - watermelon radish - 2# onion - blue hubbard squash -

beets -  celeriac - arugula - kale - napa cabbage - eggs

KITCHEN LIST:

PIZZA DOUGH - ROASTED VEGGIES - H0T SAUCE or JAM

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HOLY SMOKES, the CSA season comes to an end this week.  Typically, at this time I feel completely confused by this end date.  Historically, November is greeted with far more sunshine, a smattering of warmer days, accompanied by the occasional bare-armed t-shirt wearing experience.  Also, there is usually no snow on the ground forming a white crusty blanket over your vegetables. Bottomline, I always want to keep the CSA going and 7 weeks never seems long enough to do the end of season justice.  But this year is clearly different. Let’s face it ya’ll, it’s cold outside.

But before I HIGH-TAIL it out of town for tropical places leaving you all with a few stored winter squash and a bag of onions (just kidding, i am clearly having a baby sometime within the next month or so- Upper Valley Bound over here) let me say, cheers to you all for taking a risk in your kitchen and participating in our CSA! I am so grateful that you all keep on coming back year after year.  Your participation not only supports our farm monetarily, but it also allows us to do what we really love to do- grow vegetables, spend our days outside, feed a community, raise farm kids, and eat good food. I literally could not do what I do here at Edgewater without you all riding this CSA wave with me. Big thanks y’all.

And for all of you that have the end-of-Edgewater-Farm-CSA blues, let it be known that we will continue to supply the Co-op food stores (Hanover, Lebanon, WRJ) with potatoes, carrots, beets, turnips, sweet potatoes, parsnips, onions, winter squash, etc... until we run out.

Also, for those of you pumped on getting that early-bird CSA special, check our website sometime in the next two weeks! I will probably have something posted and the shop updated by the beginning of December, just in time for your holiday shopping- who wouldn’t love a CSA share?

TIPS - TRICKS - RECIPES

-Your blue hubbard squash-

BEWARE, the outside skin on a blue hubbard is tough as nails.  However, it is my second favorite squash (next to long island cheese) because it stores beautifully.  When kept in the right conditions (cool dry place) this squash can last you into March making it one of the least committal vegetables I’ve ever known.  Cook as you would any winter squash.

4 servings

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw. Massaging the cabbage with salt not only seasons it, but also softens the leaves. Pistachios tossed with orange zest and sugar bring an unexpected floral note to the dish. This recipe is from Drifters Wife in Portland, ME, our No. 9 Best New Restaurant 2018.

  • 1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces

  • 1½ tsp. flaky sea salt, plus more

  • ½ cup coarsely chopped raw pistachios

  • 1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

  • ½ tsp. freshly ground black pepper, plus more

  • 1 sprig thyme

  • ½ tsp. finely grated orange zest

  • ½ tsp. sugar

  • 2 Tbsp. apple cider vinegar

  • 2 tsp. honey, preferably wildflower

  • 1 cup parsley leaves with tender stems

  • 1 Tbsp. thinly sliced chives

  • 3 oz. Parmesan, shaved, plus more for serving

  • Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

  • Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

  • Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

  • Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

  • Do Ahead: Cabbage can be massaged up to 3 hours in advance. Cover and keep chilled.

Inspired by Donna Hay Magazine, Winter 2012 issue serves:

notes: You could use chard or actual beet greens for the salad as well. If you only have access to bigger beets, just cut them into quarters or sixths pre-roasting. Some crunchy, toasted hazelnuts would be a nice garnish here too.

 beets:

2 bunches of baby beets (about 12 beets total), scrubbed and trimmed

1/2 cup balsamic vinegar

3 tbsp demerara sugar

2 tbsp grape seed oil

salt and pepper

 kale + salad:

1/2 cup quinoa, rinsed

1 bunch of curly kale, stems removed and leaves torn into bite-size pieces

2 tbsp grape seed oil

1 clove of garlic, peeled and finely sliced

1 tsp smoked paprika

salt and pepper

handful of pecorino shavings (parm or grana padano would be great too)

Preheat the oven to 400 degrees F.

Place the trimmed beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.

In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.

In a large soup pot, heat the 2 tbsp of grapeseed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.

Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter  the pecorino shavings on top and serve.











FALL CSA WEEK 6

Pick List:

potatoes - butternut squash - watermelon radish - leeks - carrots - beets -

beet greens/arugula - brussel sprouts - cabbage - garlic - eggs

KITCHEN LIST:

Pumpkin Bread Pudding & Raspberry Apple Sauce

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It seems pointless to mention from where I write.  Like clockwork, every week is met with some variation of rain which leads me to office or other indoor work.  I am really turning into a fair-weather-farmer this Fall Harvest season, (though I’d prefer to call it a sunny day opportunist).  Regardless, last night’s snowfall quickly turned into rain leaving us all a bit timid to start the day. Even the chickens were skeptical by the white slosh beneath their feet.  Roy started the day walking around the house with his camera phone taking the obligatory snow pics to send back home to his family in Jamaica. The next order of business called for coffee drinking and garlic chipping by the woodstove.  This proved a solid indoor task, but not long enough- so everyone is now back at the pack shed, putting together co-op orders (think carrots, potatoes, winter squash, and beets) for the next dew days and hopefully drinking hot drinks. Our Jamaican crew heads home early Thursday morning for 80 degree weather, goat curry, and family.  With this fresh blanket of slosh and 12 degree lows in our upcoming forecast, I’d say it’s the perfect time to fly south as well… but hot damn, they will be missed.


TIPS - TRICKS - RECIPES

  • SERVINGS: 12 PANCAKES, CAN SERVE 3 AS A MAIN OR 4 TO 6 AS A SIDE

  • TIME: 15 MINUTES, ONCE SQUASH IS COOKED

I prefer my own winter squash pancake — a little more squash, less flour and an additional egg to help it set — recipe but the crispy sage brown butter is inspired by a Mimi Thorisson version (link to come once site is back online). Thorisson recommends 5+ tablespoons butter but I found even 2, or even “2-ish” makes a finish that trickles over the side of a stack just enough that you can taste and enjoy it but not drown in richness, definitely adjust to your taste.

PANCAKES

1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash

1/3 cup (80 grams) yogurt or sour cream

2 large eggs

1/2 cup finely grated parmesan

3/4 teaspoon fine sea or table salt

A few grinds of black pepper

1 teaspoon baking powder

1 cup (130 grams) all-purpose flour

Butter or olive oil for frying pan

TO FINISH

2 to 3 tablespoons butter

A pinch or two of salt

A few fresh sage leaves

In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.

Heat a large frying over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. If this is happening very fast, lower your heat. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven. You can also keep your pancakes warm there until needed. Repeat with remaining batter.

To finish, wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes and quickly understand why you’ll never have them another way.

To roast squash: For butternut or kabocha, I halve the squash, scoop out the seeds and roast it face-down on an oiled baking sheet that I’ve sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender. I get about 2 cups mashed squash from one 2-pound (i.e. small-medium) whole squash. If yours is already peeled and in, say, 1-inch chunks, it will likely be tender in just 25 minutes (just updated after rechecking my notes).

1 head green cabbage* 1 tablespoon sea salt

Clean glass jar (I usually use one average head of cabbage per quart-sized mason jar)

For brine: 1 additional tablespoon of sea salt and 4 cups water

  1. Wash the cabbage and remove any wilted outer leaves.

  2. Quarter the cabbage, remove the core, and slice the cabbage into thin strips (I shoot for around ¼" wide). Try to make the strips as uniform as possible, but don't feel like they have to be perfect.

  3. Place the strips in a large bowl, and sprinkle the sea salt over the top.

  4. Allow it to sit for 15 minutes or so, and then start mashing. There isn't a right or wrong way to do this-- just use your hands, a mallet, or whatever blunt object you can find to mash/knead/twist/press/crush the cabbage. The goal is to start the juices flowing. (It helps if you can think of something that makes you mad while you do this--it's better than therapy, really...)

  5. I mash/knead for about 8-10 minutes. Hopefully by the end of this process, you'll have a lovely pool of salty cabbage juice sitting in the bottom of your bowl.

  6. Place a couple handfuls of cabbage into the jar, then thoroughly pack down with a wooden spoon. The goal is to eliminate as many air bubbles as possible.

  7. Repeat the packing and mashing until the jar is full-- just make sure to leave about 2" at the top.

  8. If you there is enough liquid flowing from your cabbage to cover it completely, congrats!

  9. If not, make a 2% brine solution to fill up the rest of the jar. (If you don't completely submerse the cabbage in liquid, it's susceptible to mold and other gunk).

  10. To Make a 2% Brine:

  11. Dissolve 1 tablespoon fine sea salt in 4 cups non-chlorinated water. If you don't use all of the brine for this recipe, it will keep indefinitely in the fridge.

  12. Cover the exposed cabbage with brine, leaving 1" of headspace at the top. If you are having troubles with the cabbage floating to the top, you can weigh it down with a glass weight, OR even wedge a piece of the cabbage core on top to hold it down. Any cabbage that is exposed will need to be thrown away, but you were going to toss the core anyway, so it's no big loss.

  13. Affix a lid to the jar (fingertight only), and set aside in a room-temperature location, out of direct sunlight, for at least one week.

  14. You'll probably want to place a small dish or tray under the jar, as they have the tendency to leak a bit and spill over. Also, removing the lid after a day or so to "burp" the jar and release any pent-up gasses is also a smart idea.

  15. Taste and smell your kraut after one week. If it's tangy enough, move to the refrigerator for storage. If you like a bit more tang, simply allow to ferment for a bit longer.

FALL CSA WEEK 5

Pick List:

sweet potatoes - parsnips - celeriac - shallot - carrots - kale - parsley -

radishes - garlic - fennel - eggs

KITCHEN LIST:

OATMEAL BREAD & SOUP

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Still sitting in a dry office on a very wet afternoon.  I have officially become a very broken record with Milli Vanilli’s “blame it on the rain” stepping in as my personal theme song.  Rain or no rain, there is still a lot to do between here and Cornish. Last week amidst an absolute downpour, field crew geared up for the foulest weather, planted garlic, and dug the celeriac and parsnip crop.  On dry days, they’ve been weeding the strawberry crop- an important practice for any perennial crop before they get a blanket of mulch in a couple of weeks. We are coming along on our “things to do before it gets too cold to do them” list… but next Wednesday we lose almost all of our crew.  Jasper, Strong, Garnet, and Roy head home to Jamaica next week. To say we are sad about it is a complete understatement. They are absolute assets to this farm and our families. But let’s not focus too much on that at the moment. Instead, let’s put all of our emotions into strawberry weeding, packing out vegetables, egg cleaning and carrot harvesting-  After 11 years of living up North, I think it’s safe to say, that’s the New England way.

TIPS - TRICKS - RECIPES

BOTH OF THE FOLLOWING RECIPES PROVIDED BY MY KITCHEN GURU/BESTIE WHO ASSURES ME THE FOLLOWING RECIPES ARE TDF (to die for):

Celery Root and Wild Rice Chowder

From Local Flavors Deborah Madison

1/2 cup wild rice 1 celery root (about 1 pound)

2 large leeks, white parts only 2 tablespoons unsalted butter

1 celery rib, diced 1 cup thinly sliced russet potato

1/4 cup chopped parsley 1 bay leaf

1 large thyme sprig sea salt and freshly ground pepper

2 cups veggie stock or chicken stock

2 cups half-and-half or milk truffle oil, optional

1. Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower the heat. Cover and simmer for about 45 minutes, or until tender.

2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks.

3. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1 1/2 teaspoons salt. Cook over medium-high heat for about 5 minutes, then add the stock. Bring to a boil, reduce the heat to low, and simmer for 20 minutes. Add the half-and-half and simmer until the vegetables are tender. Taste for salt and season with pepper. To give the soup a creamy background, puree a cup of the vegetables and return them to the pot. If the soup is too thick, thin it with some of the rice water or additional stock.

4. Divide the soup among 4 to 6 bowls and then add a mound of the wild rice to each. Garnish each bowl with parsley and add a drop of truffle oil, if using, and serve.




4 fennel bulbs, trimmed (about 1 1/2 pounds) 1 tablespoon unsalted butter

1 tablespoon olive oil 2 pinches of sea salt

2 to 4 tablespoons heavy cream 1 tablespoon fresh lemon juice

If your fennel isn’t trimmed, cut off the stalks and fronds right where they grow out of the bulb. (Tip: save some of the lacy fronds for garnish or toss in a salad.) Remove any bruised or extremely tough outer leaves and trim the bottom. Cut the fennel into vertical quarters, making sure there is a bit of the core in each piece to keep them intact.

Melt the butter and olive oil in a large (12-inch) skillet that has a well-fitting lid. Add the fennel, arranging them so that they are all in a single layer and one of their cut sides is down. Cook gently over medium heat until browned, 5 to 8 minutes. Do not stir the fennel: you want to get a nice brown color going on the cut side. Gently turn the fennel using a pair of tongs. and brown the other side.

Sprinkle on some salt, and have a lid handy. Add about 1/4 cup of water and quickly cover the pan. Turn down the heat and braise the fennel until it is very soft and most of the water has evaporated (about 20 minutes.) Check on occasion and add a little more water if the fennel isn’t completely soft.

Remove the lid and pour in the cream. Simmer gently until the cream starts to thicken and glazes the fennel, about 5 minutes. Add the lemon juice, shaking the pan. Taste for salt or more lemon. Serve hot as a side dish or a first course.

serves: makes 25-30 ravioli (like 4 servings-ish) special equipment: a food processor

notes: This recipe uses a whole cup of pine nuts. I know they can be expensive, so feel free to swap in the nuts/seeds of your choosing (walnuts would be delicious). Most grocery stores carry decent quality fresh lasagna sheets in the refrigerated section if you don’t have a pasta roller at home (or don’t feel like making an extra hour of work for yourself).

dough:

2 tbsp ground chia seeds 1/2 cup + 3 tbsp water, divided

1 cup white spelt flour 3/4 cup whole spelt flour

1/2 tsp fine sea salt 1 tbsp extra virgin olive oil

 

filling:

1 medium sweet potato, roasted or steamed until very soft

1/2 cup pine nuts 1 clove garlic, smashed

juice of 1 lemon salt and pepper

 

kale pesto:

1/2 bunch of kale (about 4 stalks), leaves removed 2 cloves garlic, smashed

1/2 cup pine nuts 1/3 cup extra virgin olive oil salt and pepper

Make the dough: combine the ground chia seeds with 1/4 cup plus 2 tbsp water. Give it a stir and set aside until it forms a thick gel. Place the flours, sea salt, remaining tbsp of water, olive oil and chia gel into the bowl of an electric mixer. Mix on low speed until lightly combined (about 30 seconds). Switch to the dough hook on your mixer and knead on medium speed for 2 minutes (or knead by hand for about 5-7 minutes). Dough should be smooth and feel a bit sticky, but doesn’t leave residue on your fingers when you pinch it. Cover and set aside.

Make the filling: scoop sweet potato flesh into the bowl of a food processor. Add the pine nuts, garlic, lemon juice, salt and pepper. Pulse 10 times to break up the nuts. Scrape down the sides and turn it onto low for about 30 seconds until smooth and homogenous. Cover and set aside.

Make the pesto: place the kale leaves, pine nuts, garlic and 2 tbsp of the olive oil into the food processor. Pulse 10-15 times to break up the nuts and chop the greens a bit. Scrape down the sides. Put the food processor on high and drizzle the remaining oil into the feed tube until a smooth paste is achieved. Season to taste and set aside.

Sheet the pasta: cut the dough into 4 pieces. Take one of them and flatten it out, brushing some flour on both sides as you press into it. Feed it through the pasta roller at the “1” setting. Fold the sheet of dough in half and feed through again. Repeat this step 2 more times or until the sheet of dough is uniform width. Adjust the roller to setting 2. Feed lightly floured dough into the roller. Feed through at this setting 2-3 times. Flour the dough lightly again. Adjust the rollers to the “3” setting and feed the sheet of dough through twice. It should be fairly translucent, but not so thin that it would break if stretched too much. The sheets should be about 2 feet long. Repeat with remaining dough. Allow dough to dry for 15 minutes or so before filling and cooking.

Make ravioli: cut pasta sheets into 2 inch squares. Place a little bowl of water near your working area. Place a scant tablespoon of sweet potato in the middle of the square. Dampen two sides of the pasta square with your finger and fold the opposite side of the square over, pushing down on the seams to form a seal. Push down on edges with a fork to strengthen the seal. Repeat until dough/filling is used up. Lightly dust the shaped ravioli with flour, place in a dish and cover loosely with a tea towel until ready to cook.

Cook/plate ravioli: boil a large pot of water with a solid glug of olive oil in it. Place about 10 raviolis in the water at a time. When they all start bobbing at the surface (about 2-3 minutes), remove from the water with a slotted spoon. To serve: place a good schmear of kale pesto on your serving plate, place raviolis on top, put a few dabs more of pesto on top and a sprinkle of toasted pine nuts.





FALL CSA week 4

Pick List:

potatoes - long island cheese pumpkin - asian greens - onion - beets - turnips -

radishes - garlic - cilantro - brussels sprouts - eggs

KITCHEN LIST:

Preserves!! (jam or kimchi or hot sauce) & multigrain bread

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It should come as no surprise to anyone that I am again, writing from a warm office on a very rainy Monday afternoon.  When it comes to doing any sort of office work, I typically put it off and off and feel unsettled at a computer… But this October, due to all the rain, bring it.  This weather is out of control. All we can do at this point, is hope for sunshine before Winter kicks in and the light levels drop incredibly low. As far as the fields are concerned, they are soaking wet with standing water here and there.  We are all pretty over it.

Our big goals for the upcoming week are to plant next year’s garlic crop, dig the rest of the carrots, and basque in whatever sort of sun that will hopefully shine.

Also, if any of you are interested in planting your own garlic now is the time!!  Singulate your garlic cloves and plant

in a sunny location with rich, well-drained soil. Set cloves - root side down 4-6" apart in rows 1-1/2 to 2' apart, and cover with 1-2" of soil.  Next, put down 6" of mulch for winter protection. Look for teeny tiny garlic shoots come late spring/early summer let the plant grow tall shooting out a scape, but trim back before the scape flowers.  Leave in the ground a few more weeks post garlic scape harvest to really size up. That all said, if you happen to lose this sheet of paper between now and Summer 2019- just follow us on instagram to figure out when we harvest scapes to harvesting bulbs.  And yes, you can use your garlic from CSA or any local farm to plant out.

And lastly, on the garlic front- plant your crop near your house to keep vampires at bay- Happy Halloween yall!

TIPS - TRICKS - RECIPES

Author Notes: This recipe will add much-needed spark to your winter diet (and your Thanksgiving spread). Adapted lightly from Momofuku by David Chang and Peter Meehan (Clarkson Potter, 2009) —Genius Recipes

Serves: 4 to 6, as a side  - Prep time: 20 min - Cook time: 35 min

Roasted Brussels Sprouts

2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves 3 tablespoons chopped mint

2 pounds brussels sprouts (smaller ones are better)

2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting)

 

Fish Sauce Vinaigrette

½ cup fish sauce (adjust to taste -- some fish sauce brands are saltier) ¼ cup water

2 tablespoons rice wine vinegar

2 tablespoons lime juice

¼ cup sugar

1 garlic clove, minced

2 red bird’s-eye chiles, thinly sliced, seeds intact


Roasted Brussels Sprouts

 Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.

Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.

 To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.

To fry the brussels sprouts: Heat 1 1/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don’t crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.

Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.

Fish Sauce Vinaigrette: Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

Yall, this recipe below, is an adaptation to one of my very favorite winter recipes that is found in Nigel Slater’s book, TENDER… Sadly, we did not grow lemongrass this year, so if you can get your hands on some please do so.  Otherwise, you should be set for the other ingredients.

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Also noteworthy, The squash you are getting today is called, Long Island Cheese.  It is in fact the very best tasting winter squash on the planet. Roast, and use like crazy.  

AND LASTLY, the brussels recipe was sent to me by my best friend who happens to be one of the best cooks i know… enjoy!




FALL CSA week 3

Pick List:

potatoes - winter squash - spinach - leeks - tomatoes - carrots -

peppers - garlic - lettuce - parsley -  ginger - eggs

KITCHEN LIST:

RYE BREAD

COMPANATA

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This week has been a complete challenge for me- I got sick then injured- I’M TOTALLY FINE, but I had to step away from so many things, and lean on so many people.  Weeks like this feel like they drag on forever and ever- and as a farmer, it’s pretty difficult to walk away from a harvest on those few beautiful sunny days we had scattered throughout the week.  However, weeks like this are also a strong reminder of how our farm community is so damn special. Ray and Allie led the crew in picking up my slack, and urged me to lay low until feeling top notch.  The support we give each other around here, at times, feels extraordinarily unique. For example, if anyone- and truly anyone - even if you were just hired yesterday and is completely green to the farm- gets a little something in their eye (dust, flies, etc..) Anne Sprague will insist you take a timeout, put your feet up and lay on her couch for 15 minutes while she flushes out the foreign object followed by another 15 minutes of rest.  

Like mother, like daughter, Sarah will drop everything to get people the medical attention they need.  In fact, she has been known to rush people to urgent care on multiple occasions or sit with them in the plant barn until they are feeling more lively.   Bottomline, we at Edgewater may look a little rough around the edges, but there is indeed, a lot of love and compassion.

In other news, there was a real deal frost last Wednesday and Thursday night.  Every year, I am absolutely amazed by how a frost seriously decimates a crop. It’s as if one day everything is happy and beautiful and healthy and the next day you wake up to see that the the angel of death paid a visit last night wiping out every bit of pepper, eggplant, tomatoes, flowers, etc.. along the way.  Thankfully, this year we were emotionally ready for the frost and the next phase of fall.

And so begins the annual Fall button up… this starts with removing all of the rebar, drip tape, trellis strings, etc from the fields and ends somewhere in November with a Pancake breakfast provided by Anne Sprague.  Again, a reminder of so much love and compassion that exists on River Road- pancake breakfast for the betterment of the humans, and drip tape removal for the betterment of the land.


TIPS - TRICKS - RECIPES

 This recipe yields 1 to 1 1/4 cups dressing.

  • 1 large carrot, peeled and roughly chopped

  • 1 small shallot, peeled and roughly chopped

  • 2 tablespoons roughly chopped fresh ginger

  • 2 tablespoons white miso

  • 2 tablespoons rice vinegar

  • 2 tablespoons toasted sesame seed oil

  • 1/4 cup grape seed or another neutral oil

  • 2 tablespoons water

Make the dressing: Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grape seed oil and the water.

Tortilla española 8 Servings

Here’s your chance to master one of Spain’s classics,: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.

  • 1 tablespoon plus 2 cups olive oil 1 medium yellow onion, thinly sliced

  • Kosher salt 8 large eggs

  • 2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces

  • Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes. Let cool slightly.

  • Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.

  • Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork.

  • Heat 3 Tbsp. reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.

  • Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.

Potato leek soup  Makes 8 first-course or 4 main-course Servings

  • 1/4 cup (1/2 stick) butter

  • 1 large leek (white and pale green parts only), thinly sliced

  • 1 large garlic clove, minced

  • 4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces

  • 2 large carrots, peeled, cut into 1/2-inch pieces

  • 4 cup low-salt chicken broth

  • 2 tablespoons chopped fresh dill or 1 tablespoon dried

  • 3/4 cup milk

  • 4 ounces cream cheese

  • 1 cup grated sharp cheddar cheese (about 3 ounces)

  • Chopped fresh parsley (optional)

  • Additional grated sharp cheddar cheese (optional)

  • Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.

  • Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill. Bring to simmer before serving. Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.



Here’s your chance to master one of Spain’s classics,: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.

  • 1 tablespoon plus 2 cups olive oil 1 medium yellow onion, thinly sliced

  • Kosher salt 8 large eggs

  • 2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces

  • Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes. Let cool slightly.

  • Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.

  • Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork.

  • Heat 3 Tbsp. reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.

  • Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.

Potato leek soup  

Makes 8 first-course or 4 main-course Servings

  • 1/4 cup (1/2 stick) butter

  • 1 large leek (white and pale green parts only), thinly sliced

  • 1 large garlic clove, minced

  • 4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces

  • 2 large carrots, peeled, cut into 1/2-inch pieces

  • 4 cup low-salt chicken broth

  • 2 tablespoons chopped fresh dill or 1 tablespoon dried

  • 3/4 cup milk

  • 4 ounces cream cheese

  • 1 cup grated sharp cheddar cheese (about 3 ounces)

  • Chopped fresh parsley (optional)

  • Additional grated sharp cheddar cheese (optional)

  • Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.

  • Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill. Bring to simmer before serving. Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.




CSA week 2

6 days late due to family wedding and so many shenanigans, my deepest apologies everyone!

Pick List:

sweet potatoes - kale - hot pepper - tomatoes - onion - garlic - brussel sprouts - corn -

pumpkin - ginger - eggs

KITCHEN LIST:

BIG BREAD

HOT PEPPER MUSTARD

forgo the fancy vegetable photoshoot this week due to lack of time, so instead i present you a photo of roy eating the freshest big bread from week 2’s pick up.

forgo the fancy vegetable photoshoot this week due to lack of time, so instead i present you a photo of roy eating the freshest big bread from week 2’s pick up.

Here we go FALL CSA week 2!

Writing from a warm office on this very wet and dreary Monday.  I could be picking right now, but have chosen to look ahead to the next few days to harvest.  All I can say is, Thank goodness for Tuesday and the sun that will shine. We are expecting a hard frost this coming week- Thursday and Friday night the lows will dip into the high 20’s, potentially decimating our peppers and eggplants and field tomatoes… To be perfectly candid with you all, I’m not mad about it.  

There comes a time in the season when it finally feels good to walk away from a crop and say, “farewell dear friend, see you again next year”- that’s pretty much where I am at right now.  

That said, we still have so much in the ground that will not be affected negatively by the cold.  In fact many of the crops will sweeten up with the frost- broccoli, brussels, and all the other brassicas are among those vegetables that will thrive in the colder elements… to a point of course.

Also, our new pack shed is really proving itself.  As the potatoes, carrots, and beets, are dug and sorted, they are then stacked- three Bins high- in the cooler.  It’s pretty impressive. Currently, the forklift is one of the most valuable members of the crew. Bottomline, we welcome the frost as there is plenty of food in the field and coolers to feed us all well into January.  


TIPS - TRICKS - RECIPES

Fire Cider

½ cup grated fresh horseradish root

  • ½ cup or more fresh chopped onions

  • ¼ cup or more chopped garlic

  • ¼ cup or more grated ginger

  • Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered.  ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot; you can always add more pepper later if necessary.

  • Optional ingredients; Turmeric, Echinacea, cinnamon, etc.

  1. Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches.  Cover tightly with a tight fitting lid.

  2. Place jar in a warm place and let for three to four weeks.  Best to shake every day to help in the maceration process.

  3. After three to four weeks, strain out the herbs, and reserve the liquid.

  4. Add honey ‘to taste’.  Warm the honey first so it mixes in well.  “To Taste’ means your Fire Cider should taste hot, spicy, and sweet.  “A little bit of honey helps the medicine go down……”

  5. Rebottle and enjoy!  Fire Cider will keep for several months unrefrigerated if stored in a cool pantry.   But it’s better to store in the refrigerator if you’ve room.

A small shot glass daily serves as an excellent tonic Or take teaspoons if you feel a cold coming on.

Take it more frequently if necessary to help your immune system do battle.

serves: 3-4

notes: Use regular potatoes if you like and any kind of greens that strike your fancy. This soup is rather easy going.

1 tbsp grapeseed or coconut oil

1 small onion, diced

5-6 cloves of garlic, minced or pressed

1/3 cup french/brown lentils, rinsed + picked over

1 medium sweet potato, cut into 1/2-1 inch dice (peeling is optional)

5 cups vegetable stock (or 1 veggie bouillon cube + 5 cups water)

4-5 cups of roughly cut, sturdy greens (mustard greens, kale, cabbage, collards)

juice of 1/2 a lemon

salt + pepper

Heat the oil in a soup pot over medium heat. Add the onions and sauté until they are quite soft, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the lentils and diced sweet potato and stir them about to coat in the oil. Season with salt and pepper.

 

Add the stock to the pot and bring to a boil, stirring the pot here and there. Lower the heat to a simmer and cook until the sweet potatoes/lentils are just soft, about 15 minutes. Add the greens and give the pot a stir. Allow them to wilt just slightly. Add the lemon juice, taste for seasoning and serve the greens soup hot with chili flakes, drizzles of extra virgin olive oil and whatever else you like.

GINGER!!

I am completely and totally in love with this crop.  If you are not planning on using in the next 5 days, put it in a plastic freezer safe bag, and stick it in your freezer.  From there you can take it out and grate or chop into whatever meal/potion you are making. The beauty of this ginger is that it is tender enough to eat fresh.  I plan on making a ton of fire cider with it and perhaps another batch of kimchi. I’m also a big fan of cutting into slivers and throwing it in a broth. These days, we’ve been making weekly batches of chicken soup with big chunks of carrots, onions, garlic and ginger thrown in for the broth.  Other ideas for ginger include: juicing, boiled for tea, and one of my all time favorites: CARROT-GINGER-MISO DRESSING- Go ahead and give that a google, you will not be disappointed. Smittenkitchen.com has an excellent recipe for that.





FALL CSA: week 1



PICK-LIST

potatoes - carrots - green tomatoes - a radish bunch or a cucumber or a kol rabi -

shishito peppers - sweet pepper - cayenne pepper - napa cabbage -

bok choy - raspberry - watermelon - cilantro - eggs


KITCHEN LIST:

spicy zucchini bread - potato leek soup

BONUS LIST:  

B.Y.O .Bouquet

Leftover farmstand greens and herbs (first come first served)

IMG_4428.JPG


HERE WE GO FALL CSA!!  

I am overjoyed by the start of the Fall CSA Season- bring on the roots, the cool crisp greens, those summer crops that keep hanging on (hello watermelon) and the 5 day work week!  BOOM!

Bottomline y’all, welcome and I do hope you dig the next 7 weeks.

That said, let’s move on to the more pressing information that will certainly affect your weekly share.  A few weeks ago, our chickens were attacked. While the majority of the hens made it, there were 30 casualties along the way.  So this week, we start you all off with a ½ dozen eggs. Perhaps as the weeks progress, there maybe a chance at a dozen as our supply starts to grow again. But, don’t count on it.  

I’m actually pretty blown away by this change of pick-list.  It’s a real first for us. The beauty behind a CSA is that the community invests in the farm up-front.  As a result, the CSAer has pretty low expectations of what the weekly share will look like, and ideally rolls with whatever the season supplies the farmers.  To put it bluntly, there is always a risk of crop failure and as a share-holder, you are aware of that risk. However, In all my years of running the CSA, we have never truly had a crop entirely fail.  Enter, the runaway dog that certainly affected one of my most beloved crops- the chickens. There is a real lesson in CSAmenship happening right here and I do hope you are ok rolling with the punches. To soften the blow, here is a pint of raspberries.

  

TIPS - TRICKS - RECIPES

Kimchi   (taken from Sandor Katz's Wild Fermentation)

Yall- i made this back in JULY, and i am still enjoying daily- not kidding here people… I hear a little lacto-fermented food a day keeps the doc away, so dig in!

Makes 1 quart

sea salt 1 pound chinese cabbage (napa or bak choi) a few radishes

1­-2 carrots 1­-2 onions, leeks, a few scallions, or shallots 3-­4 cloves of garlic

3-­4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or in a sauce

3 tablspn fresh grated ginger root

Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty. Coarsely chop the cabbage, slice the radish and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like.

Prepare the spices: grate the ginger, chop the garlic an onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which function to inhibit microorganisms.

Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but on unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons and mix.

Mix the vegetables with the ginger-­chili­-onion­-garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable­ soaking brine to the submerged vegetables. Weigh them down with a small jar, or a zip­lock bag filled with some brine. If you remember, you can just push them down with your fingers. Cover the jar to keep our dust and flies. Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar or a hole in the ground.


Serves 4-6

Although this salad can be made at the last minute, it doesn’t suffer from being dressed hours earlier, which makes it a good picnic salad. Add the peanuts just before serving so they’ll be nice and crunchy.

 

THE SALAD

½ cup skinned raw peanuts 1 teaspoon peanut oil 1 large carrot

4 cups thinly sliced Napa cabbage 2 cups slivered bok choy leaves

3 thin scallions, including some of the greens, finely sliced diagonally

¼ cup chopped cilantro 2 tablespoons chopped mint leaves

2 tablespoons torn basil leaves, Preferably Thai basil

THE DRESSING

½ cayenne chile, finely diced ¼ cup rice vinegar 1 teaspoon sugar

¼ teaspoon sea salt ¼ cup roasted peanut oil

  1. Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside.

  2. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core.

  3. Combine the cabbage, bok choy,, and carrot with everything except the nuts.

  4. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.

CSA WEEK 17

Pick List:

Spicy greens mix - cilantro - red potatoes - beets - carrots - red kuri squash -

green beans - leeks - habanada peppers (not spicy!) - plum tomatoes

KITCHEN CSA:

polenta romesco casserole aka POLENTA REIMAGINED

IMG_4343.jpg

Again as last week, writing from inside the farm office on this very wet and cold Tuesday afternoon.  First I want to mention that our Farmstand closes for the season on Monday October 8th at 5:30pm- Bottomline, you all have exactly 5 days to really get into the Fall spirit via pumpkins, 50# bags of potatoes, and out-of-sight hot sauce to warm you up on the chilliest of nights.  

That aside, HAPPY 17 WEEKS OF CSA DAY!!!!  Y’all we did it! All of us came together over the last 17 weeks in one way or another, to contribute to this ongoing, ever-changing, farm to face experiment.  Field crew and I picked, farmstand crew washed and bagged, Roy and I boxed and delivered, and you all cooked & ate!!! We began the season in June with strawberries and greens, and we end today in October with potatoes and Winter squash and more greens.  Sidenote:  So grateful for the return of the greens.  For many of you, this is your very last CSA day of the year, and i do hope you cherish your very last CSA winter squash and leeks as long as possible (luckily they have a long shelf life).  However, for the other many of you, next week begins the Fall CSA- Which i am eternally grateful for, as it keeps us pumped about the growing season well into the Fall and it involves fresh bread… and holy cow, Emily makes killer bread.  

As we wind down our Summer CSA I want to recognize all of you that showed up, picked up your share, ate our crops, fed your families and followed along with our growing season.  From the bottom of my heart, THANKYOU!!! As mentioned above, our CSA is an ever changing experiment. I typically begin every week carte blanche and then head to the fields to see what we have the most of.  I talk to Ray about our bigger bulk crops (tomatoes, strawberries, carrots, etc) and I talk Mike about the smaller things like greens and herbs, etc… From input received from the fields and conversation, I put together a sample box with the intention of combining foods that not only are easily harvested but also go together (think: tomato + basil, cucumbers + dill, potatoes + leeks, garlic + everything).  From then on, it’s a mystery to me whether or not y’all - our community - is digging the share. I can only hope that you are enjoying the week to week mystery as much as I am.

Regardless, you all are essential to my feeling of community during a season when our heads are typically to the ground and our hands are moving as fast as they can, picking and bunching and washing and packaging.  The summer moves too fast around here and there is never enough time to just hang out - BUT - this group of CSAers that return year after year, helps me feel connected to our greater Upper Valley. Again, a huge Thank you for eating our food, being a part of our community, and taking a risk in your Summer time eats.

Happy Fall to Winter to Spring everyone!

(and for those staying on for the fall CSA, see you next Wednesday at the farmstand 5-6 pm


TIPS - TRICKS - RECIPES:

Habanada Peppers

THE FOLLOWING IS COPY + PASTED FROM THE BAKER CREEK HEIRLOOM SEED CATALOGUE CUSTOMER FAVORITE! The world’s first truly heatless habenero! Bred by well known organic plant breeder Michael Mazourek. Habanada is the product of natural breeding techniques. This exceptional snacking pepper has all of the fruity and floral notes of the habenero without any spice (even the seeds are sweet and add to the flavor). These 2-3 inch tangerine fruits stole the show at the 2014 Culinary Breeding Network Variety Showcase, where the fruits were made into a stunning sherbert. This exotic new pepper is sure to be the darling of the culinary scene, making it an excellent choice for market farmers, chefs and foodies.

BOTTOMLINE, THESE ARE SWEET PEPPERS

 

serves: 4-5

notes: I steam the squash so that I can retain the clean shape of it, but you could make this with some leftover roasted squash if you have it on hand.

 dressing:

juice of 1 lemon (about 1/4 cup) 2 tbsp agave nectar

salt and pepper 1/3 cup extra virgin olive oil

salad:

1 small butternut squash, peeled 1 cup green lentils, picked through and rinsed

5-6 handfuls spicy greens 1/4-1/2 cup crumbled feta cheese

salt and pepper

 Cook the lentils: combine the rinsed lentils with 3 cups of water and a pinch of salt in a medium saucepan over medium-high heat. Bring to a boil and simmer for 15 minutes or until lentils are just tender and most of the liquid is absorbed. Stir here and there while they’re cooking. Set aside when done.

Steam the squash: fill a large pot with an inch or two of water and bring to a boil. Cut the peeled squash in half lengthwise. Scoop out the seeds and slice both halves into 1/2 inch slices crosswise. Place slices on a steamer basket and drop into the pot of boiling water. Cover and steam for about 15-20 minutes or until squash is tender, but still has a little toothsome quality.

Make the dressing: combine all dressing ingredients in a blender and blend on high until combined. Set aside. You could whisk them all together too.

Assemble: toss the lentils and greens with 3/4 of the dressing. Season with salt and pepper.  Place this mixture onto your serving plate. Top with the cooked squash slices. Pour remaining dressing over top. Sprinkle the top with feta and serve.

3/4lb potatoes 3 cups cubed pumpernickel bread (or any old bread you like)

1/4 cup olive oil, divided 2 leeks, cut in half, cleaned and cut into 3/4 inch pieces

1.5 tbsp dijon mustard 2 tbsp white wine vinegar

juice of half a lemon 1/4 cup reserved cooking liquid from potatoes/leeks

salt and pepper 3-4 sprigs flat leaf parsley, leaves finely sliced

 

Make the croutons: heat oven to 350 degrees F. Toss croutons with 1 tbsp of the olive oil, salt and pepper. Arrange in one layer on a parchment lined baking sheet. Place in the oven. Stir croutons up periodically for even browning. They take about 15 minutes.

Start the potatoes: place the potatoes in a large pot and cover with cold water and a fat pinch of salt. Bring to a boil and keep at a lively simmer for about 15 minutes or until tender when pierced with a knife. Remove potatoes with a slotted spoon and set aside.

Bring the water back to a boil and place the leeks in. Simmer for about 10 minutes or until soft. Remove with a slotted spoon and place in a blender.

Make the dressing: to the cooked leeks, add dijon, white wine vinegar, lemon juice, 1/4 cup of potato/leek cooking water, remaining oil, salt and pepper. Blend until thoroughly pureed, being careful with the whole warm liquid blending thing. Pour into a small saucepan and keep on low while you cut the potatoes.

Cut potatoes into little wedges or dices (they should still be warm). Place in serving dish and drizzle warm dressing on top. Place croutons and chopped herbs on top and serve.





CSA WEEK 16

Pick List:

red onions - corn - spinach - brussel sprouts - green beans - cayenne peppers -

eggplant - tomatoes - heirloom tomatoes - russet potatoes - zinnias

KITCHEN CSA:

Raspberry Apple Sauce & FRESH BREAD

IMG_4262.jpg

Writing from inside the farm office on this very wet and cold Tuesday afternoon (hoorah for finishing up with CSA pick in good season, this by the way is a rarity).  Anyhow, this week our region finally began to feel the first flirtations with Fall. As the leaves change, so to do the food we eat- we are heavy into soups at our house right now.  The past two weeks of soup are basically comprised of all the extra CSA veggies going into a pot, and cooking til boil- an easy meal to continually reheat at the day’s end.

This week was far less eventful then last week (thank goodness no bee stings).  Field crew is still working to keep up with cherry tomato ripening, raspberry picking, carrot and onion packing, etc… Mike and Ray are typically harvesting potatoes every night until about 8 pm... and I have been picking up chicken eggs, helping in the packhouse, picking your spinach, but mostly blurring the lines between parenting and farming.

About your veggies:  This week you get a special appearance by the brussels sprout!! Typically we wait until after the first frost to harvest the stalks as the cold frost really sweetens them up.  However our crop is showing signs of alternaria. Alternaria are parasites that can destroy a brassica crop.  Though the infection is mostly cosmetic, it can affect storage as the damage made by the parasites provide entry for secondary soft-rotting organisms.  So while we would love to leave these stalks in the field a while longer, picked after frost on an as needed basis, because of the infection we risk watching the entire crop turn yellow and eventually shrivel.  So, please do not be disappointed by your early picked brussels, just add more butter/oil/maple syrup.

And in case anyone is wondering about their yellowing eggplant (yes, some of you are lucky to get the golden eggplant) let it be known, the yellowing is from sun exposure and is perfectly suitable for eating.

LASTLY YALL, I NEED TO REMIND YOU ABOUT FALL CSA SIGN UP!!  

If you want to continue to eat with us throughout the Fall (and i hope you do), head to our website http://www.edgewaterfarm.com/fall for all the info and please email me with any questions.  Cheers!


TIPS - TRICKS - RECIPES:

Roasted Za’atar Eggplant Bowl https://goop.com/recipes/roasted-zaatar-eggplant-bowl/

We love the kick of za’atar with the creaminess of the cooked eggplant, onion and yogurt lemon dressing

1 eggplant, peeled and chopped into 1-inch cubes 1 large onion, peeled and thinly sliced

2 tablespoons za’atar (Middle Eastern spice that can be found in most spice aisles)

1 bay leaf 1/2 cup quinoa, cooked

1/2 cup brown rice, cooked olive oil

sea salt + black pepper

for the yogurt lemon dressing:

1 tablespoon Greek yogurt juice of 1 lemon

1 small clove of garlic 1/2 tablespoon tahini

3 tablespoons olive oil sea salt + pepper

1. Preheat oven to 375°F. Spread the eggplant on a baking sheet and sprinkle with za’atar until coated. Drizzle with olive oil (about two tablespoons). Cook for about 10 minutes, remove from oven and shake the baking sheet to move the eggplant around (for even cooking). Place back in oven for another 10 minutes.

2. Meanwhile, caramelize the onions: Coat a large pan with olive oil and place over medium heat. Sauté onions with bay leaf until soft and deeply caramelized, about 15 minutes, stirring every few minutes. Season with salt and pepper to taste.

3. To make the dressing, finely grate the garlic into a mixing bowl. Add the yogurt, lemon juice and tahini. Mix. Slowly drizzle in olive oil while whisking to incorporate. Season with salt and pepper to taste.

4. Place equal amounts of quinoa and brown rice into two serving bowls or sealable food containers. Top with the eggplant and onion mixture. Drizzle the dressing over the bowls to your liking.

INGREDIENTS

  • 1/2 cups apple cider vinegar 1 tablespoon sugar

  • 1 1/2 teaspoons kosher salt 1 red onion, thinly sliced

  • Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

  • JENNY’S NOTES:  THIS IS ONE OF OUR FAVORITE PICKLED FOODS TO KEEP IN THE FRIDGE- OBVIOUSLY GOES GREAT WITH TACOS, BUT ALSO CAN TAKE A SALAD, A ROAST, SANDWICH OR EVEN EGGS TO THE NEXT LEVEL